• Certified Piedmontese

Chuck Roast Beef Stroganoff

Updated: Nov 12


  • 2 tablespoons vegetable oil

  • 4 pounds Certified Piedmontese boneless chuck roast

  • 1 teaspoon kosher salt

  • 1/2 teaspoon coarse ground black pepper

  • 1 yellow onion , chopped

  • 1/2 can stout beer

  • 8 ounces cremini mushrooms , sliced

  • 3 cloves garlic , minced

  • 2 cups beef broth

  • 1 tablespoon Dijon mustard

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon dried thyme

  • 1 teaspoon paprika

  • 1/2 cup sour cream

  • 16 ounces egg noodles , cooked a minute shy of done


  1. Sear the chuck roast in a pan, while the roast is cooking add the onions and garlic to the pan with salt and pepper.

  2. When the roast has a nice crust and the onions are translucent deglaze the roast with ½ can of stout beer.

  3. Add the broth, Dijon mustard, Worcestershire sauce, thyme and paprika.

  4. Place meat and sauce in a pressure cooker, slow cooker, or remain in your Dutch oven.

  5. Cook on low heat for 8 hours or on high heat for 4 hours, unless it is in the pressure cooker, let it cook for a little over an hour.

  6. Remove meat from the slow cooker and gently break apart with two forks.

  7. Cook egg noodles just a minute shy of package instructions.

  8. Mix sour cream and mushrooms into sauce and add in the egg noodles, stirring to coat.

  9. Top with chuck roast.


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